![]() ![]() If it looks like more water needs to be added, just add two cups of water. Bring to a boil, and add the 2 cups of red lentils. Add vegetable broth, more salt and pepper, cumin, and cinnamon. Add chopped carrots and celery, along with the bouillon cube. Add salt and pepper, and continue to stir. Turn heat on medium, add olive or coconut oil. Taste for seasoning, add salt if necessary.Ģ tablespoons of olive oil or coconut oilġ carton(32 oz) of vegetable broth or chicken brothġ2 oz diced tomatoes ( I prefer to use my own tomatoes and put in the food processor) This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways. Once everything is tender, remove from heat, and place in blender or food processor. Water may be added if the soup is too thick or all vegetables are not covered. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Add chicken or vegetable broth, potatoes, celery, and carrots. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways ? Taste for seasoning, add salt if necessary. Add chicken or vegetable broth, add potatoes, celery, and carrots. Roast butternut squash for 45 minutes, or until it is soft. Place halved butternut squash face down, and drizzle with olive oil. Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.ģ medium sweet potatoes, peeled and quarteredġ vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)ġ carton (32 oz) chicken broth or vegetable broth Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape. Using a blender or food processor, puree the soup until smooth and creamy. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Add the curry powder and cook a minute more.Īdd the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Add the onions and cook, stirring frequently, until soft and translucent, add bouillon cube, and sauté about 10 minutes. In a large pot, melt the butter over medium heat. Ground black pepper to taste Instructions: 4 tablespoons unsalted butter or Olive Oilġ Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)ġ tablespoon curry powder, plus a bit more for servingġ-1/2 pounds sweet potatoes (about 2 small), peeled and choppedĨ cups ( 2 cartons) chicken or vegetable broth broth ![]()
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